Cashews are so naturally creamy, it makes them perfect for all sorts of vegan creams, milks, puddings and other creamy sauces. They contain naturally occurring fats that are healthy – nay, essential – for a glowing skin and generally healthy constitution, not to mention many important minerals.
Don’t forget to soak your cashews – any nuts, actually – because soaking them breaks down enzymes that your body cannot digest easily.
Now a lot of people will say that you can’t make nut milk without a nut milk bag to strain the pulp. Well I used my good ol’ sieve and guess what? Perfect results. So no need to go and buy nut milk bags, you can just use a plain sieve (or sifter, or strainer): simply pour the blended milk through the sieve over a glass bottle, scrape down the sides of the sieve with a spoon to help as much liquid as possible go through, and you will be left with nut milk pulp in your sieve.
I kept the pulp and blended it again with a cup (250ml) water and a pinch of stevia, and that made some more milk. Simple. Strain again through the sieve, and with that pulp, you could easily make a type of pudding or add it to your morning porridge or smoothie to make it creamier. Waste not want not!
Makes around 1.75-2l (7-8 cups)
250g (8.8 oz.) raw cashews, soaked overnight
1.5l (6 cups) filtered water
1 tsp stevia (powdered)
Blend all the ingredients at high speed until totally smooth. It will be liquid but a quick taste and you will see it is still rather creamy.
Place a sieve over a large bowl (at least 2l/4 pints) and slowly pour the milk through it. Scrape the sieve with a spoon to help the liquid pass through. You should be left with a thick and grainy cashew pulp.
This step is optional: blend the pulp with a pinch of stevia (just 1/4 tsp will do) and another 250ml (1 cup) of water. Repeat the sieving process.
Pour the cashew milk into as many jars as you need, depending on their volume, and store in the fridge. It will keep for three days.